Cepa de Apio and Yuca Mash (Puré de Yuca y Arracacha)

Ingredients

• 3/4 pound yuca (cassava) ([0.75 kg], (yuca), peeled and chopped)
• 3/4 pound celeriac ([0.75 kg], peeled and chopped)
• 1/2 tablespoon salt ((plus more for seasoning at the end))
• 1 cup heavy cream
• 2 tablespoon onion powder
• 1/4 cup chopped chives

Instructions

1. 1

   --- 1. Boil ---

2. 2

   Boil: Place cassava (yuca) and celeriac in a pot, and add sufficient water to cover it plus a couple of inches [5 cm]. Boil until they are very soft, adding ½ tablespoon table salt to the water. Once boiled remove from the water and discard the water.

3. 3

   --- 2. Mash ---

4. 4

   Mash: Remove the hard center of the yuca (look like nerves). Mash until the mixture is very smooth and there aren't any lumps.

5. 5

   --- 3. Add cream ---

6. 6

   Add cream: Incorportate heavy cream and onion powder and mix well. Taste and season with salt to taste if you find it necessary.

7. 7

   --- 4. Serve ---

8. 8

   Serve: Sprinkle with chopped chives before serving.